Pakistani Style Tinde Ki Tarkari Recipe - Apple Gourds Cooked With Tomatoes
Pakistani Style Tinde Ki Tarkari Recipe, a summer recipe which is made with Tinda and basic masalas. It is very easy to make, thus apt to pack in your Lunch Box too.
Pakistani Style Tinde Ki Tarkari Recipe is an Apple Gourd's curry recipe cooked with tomatoes. Since the apple gourds have abundant moisture in them, this is a summer perfect vegetable to include often in summer time dinners.
The red chillies and chilli flakes used in the recipe balances the sweetness of the apple gourds in the curry. This recipe uses basic spices like red & green chillies, chilli flakes, garlic, and cumin seeds.
Did you Know: Apple gourd known as Tinda or Tindsi in Hindi is a vegetable with high Vitamin C, riboflavin, niacin, calcium, and copper among the other nutrients. Eating apple gourd is effective in mitigating acidity, diarrhea, indigestion, kidney stones and high blood pressure. It is known to reduce the risk of skin diseases, prostate & lung cancer and delay the greying of hair.
If you like this recipe, here are more Everyday Sabzi Recipes for you that you can make for your Lunch/Dinner:
- 500 grams Tinda (Apple Gourd) , sliced
- 2 Tomatoes , finely chopped
- 4 cloves Garlic , roughly pounded using pestle and mortar
- 2 Dry red chillies
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Red Chilli flakes
- 1 sprig Coriander (Dhania) Leaves , for garnish
- 1 Green Chilli , roughly chopped, for garnish
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Pakistani Style Tinde Ki Tarkari Recipe - Apple Gourds Cooked With Tomatoes
To begin making the Pakistani Style Tinde Ki Tarkari Recipe (Apple Gourds Cooked With Tomatoes), wash, dry and cut the apple gourd into thin slices discarding the seeds portion in the centre.
Heat oil in a heavy bottomed pan/kadhai on medium heat, add the mustard seeds and let it crackle.
Add the dry red chillies, pounded garlic cloves and saute until the oil becomes fragrant.
Add the chopped tomatoes and cook until they turns soft and a little mushy.
Once the tomatoes are soft and mushy, add the sliced apple gourd/tinda, season with salt and cook until the gourds are half cooked.
Now, add in the red chilli flakes, mix well and let the apple gourd cook until done with the lid closed.
Once done, switch off heat and garnish the Tinde Ki Tarkari with coriander leaves and green chilli slices.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.